Glazed Carrots with Peas and Mint  yellow_icon  Green_icon

Serves 6 • Cooking Time 5 to 6 hours on Low or 3 to 4 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Cooking our glazed carrots in the slow cooker gave us a family-friendly and fuss-free side dish. Once tender, the carrots were simply drained and returned to the slow cooker along with peas, honey, ginger, lemon zest and juice, and butter to heat through and make a quick glaze. Mint provided a fresh, herbaceous note to this appealing side.

2½

pounds carrots, peeled and sliced on bias ¼ inch thick

Salt and pepper

2

tablespoons honey

2

teaspoons grated fresh ginger

2

teaspoons grated lemon zest plus 2 tablespoons juice

1

cup frozen peas, thawed

1

tablespoon unsalted butter

2

teaspoons minced fresh mint

1. Combine carrots, ¾ cup water, and ¼ teaspoon salt in slow cooker. Press 16 by 12-inch sheet of parchment paper firmly onto carrots, folding down edges as needed. Cover and cook until carrots are tender, 5 to 6 hours on low or 3 to 4 hours on high.

2. Discard parchment. Drain carrots and return to now-empty slow cooker. Whisk honey, ginger, and lemon zest and juice together in bowl. Stir honey mixture, peas, and butter into slow cooker and let sit until heated through, about 5 minutes. Stir in mint and season with salt and pepper to taste. Serve. (Carrots can be held on warm or low setting for up to 2 hours; loosen glaze with hot water as needed.)

Per serving:
Cal 120
Fat 2g
Sat Fat 1g
Chol 5mg
Carb 25g
Protein 3g
Fiber 6g
Sodium 160mg